Save A vibrant, comforting pasta dish featuring sweet roasted butternut squash, nutty brown butter infused with fresh sage, and whole wheat pasta for a lighter, healthier twist.
This pasta quickly became a family favorite after I first served it on a cozy autumn evening.
Ingredients
- Vegetables: 1 medium butternut squash (about 2 lbs) peeled and diced (1/2-inch cubes), 2 garlic cloves minced
- Pasta: 12 oz whole wheat penne or fusilli
- Sauce: 2 tbsp unsalted butter, 1 tbsp extra virgin olive oil, 10 fresh sage leaves thinly sliced
- Dairy & Nuts: 1/4 cup grated Parmesan cheese (plus extra for serving), 2 tbsp toasted pine nuts (optional)
- Seasonings: 1/2 tsp salt plus more for pasta water, 1/4 tsp freshly ground black pepper
- Garnish: Freshly ground black pepper, Extra sage leaves (optional)
Instructions
- Step 1:
- Preheat oven to 425℉ (220℃). Line a baking sheet with parchment paper.
- Step 2:
- Toss diced butternut squash with 1/2 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet. Roast for 20 25 minutes, turning once, until golden and tender.
- Step 3:
- While the squash roasts, bring a large pot of salted water to a boil. Cook whole wheat pasta according to package instructions until just al dente. Reserve 1/2 cup pasta water, then drain.
- Step 4:
- In a large skillet over medium heat, melt butter with remaining 1/2 tbsp olive oil. Add sage leaves and cook, swirling, until butter turns golden brown and sage is crisp (about 2 minutes).
- Step 5:
- Add minced garlic and cook for 30 seconds until fragrant.
- Step 6:
- Add roasted squash to the skillet toss gently to coat in brown butter and sage.
- Step 7:
- Add drained pasta and 1/4 cup reserved pasta water. Sprinkle in Parmesan. Toss everything together, adding more pasta water if needed for a silky sauce.
- Step 8:
- Season with additional salt and black pepper to taste.
- Step 9:
- Serve hot, topped with extra Parmesan, pine nuts (if using), and a few fresh sage leaves.
Save This dish always reminds me of cozy family dinners and the warm scents of fall.
Notes
For extra protein, add sautéed mushrooms or white beans. Pairs well with a crisp Pinot Grigio or Chardonnay.
Required Tools
Chefs knife, Vegetable peeler, Baking sheet, Large pot, Large skillet, Wooden spoon or spatula, Fine grater (for Parmesan)
Nutritional Information
Calories: 390, Total Fat: 12 g, Carbohydrates: 61 g, Protein: 13 g (per serving)
Save This flavorful and comforting pasta is perfect for any occasion and can be customized easily.
Recipe FAQs
- → What type of squash works best for this dish?
Butternut squash is ideal due to its natural sweetness and tender texture after roasting.
- → How do you achieve the brown butter flavor?
Cook butter over medium heat until it turns golden brown and releases a nutty aroma before adding sage and garlic.
- → Can I use other pasta types?
Whole wheat penne or fusilli are recommended, but any pasta holding sauce well can be used.
- → What does fresh sage add to the dish?
Fresh sage lends an earthy, aromatic note that complements the richness of brown butter and sweetness of squash.
- → Are pine nuts necessary for the dish?
They are optional but add a delightful crunch and enhance the nutty flavor profile.